Total Time
1hr 20mins
Prep 40 mins
Cook 40 mins

A nice vegetarian meal that is low fat, high in fiber, and healthy carbs. For a tasty side dish, add a dish of cole slaw. Recipe adapted from Mayo Clinic.com's healthy recipes.

Ingredients Nutrition

Directions

  1. In a large sealable plastic bag add tomatoes, mushrooms, zucchini, onion and peppers. Pour italian dressing over vegetables and shake to coat well. Marinate at least 10 minutes.
  2. In a medium saucepan over high heat combine the rice and water, bring to a boil. Reduce heat to low and cover simmering until the water is absorbed and rice is tender, approximately 30 minutes. Transfer rice to a small bowl and keep warm.
  3. Prepare a hot fire in a charcoal/gas grill or broiler. Lightly coat grill rack or broiler pan with nonstick cooking spray, spraying away from heat source. Adjust cooking rack at least 4 to 6 inches away from the heat.
  4. Thread 2 tomatoes, mushrooms, zucchini slices and 1 onion wedge, green pepper and red pepper onto each soaked or metal skewer.
  5. Place kebabs on the grill rack/broiler pan and baste with leftover marinade.
  6. Grill/broil the kebabs until the vegetables are tender, turning as needed, approximately 5 to 8 minutes. Divide rice onto 2 plates, top with 2 kebabs and serve immediately.